Sometimes it is fun to recreate a dish that you have at a nice restaurant. At times, we succeed, sometimes we fail, but it is always fun to try, and we bring along the memory of that night in the process. I’ll always remember a seafood paella I had at a sweet little restaurant in Boston many years ago. I worked on the recipe for quite a while until it was mostly where I thought it should be, and when I make it even now, I think of my lovely experience there. I don’t remember the name of the restaurant, but I remember the new friends of a friend I made and the food and I guess that’s what counts the most. There was a lobster dish at I had at a little Italian restaurant in Manchester, Vt., “Savino’s” for our anniversary one year. It involved a beautiful plate of homemade capellini with roasted lobster and whole garlic cloves and the lightest wine sauce imaginable. I’ve made this one many times, but still haven’t quite perfected it. When I do, not if, I will post it for sure!
A special piece of toast
We had a lovely dinner recently at one of our favorite restaurants The Starry Night Café in Ferrisburg. For an appetizer, our grandson ordered a tomato toast with whipped ricotta. It had all his favorite food groups, tomato and cheese, basil pesto, and a hefty piece of really good house made milk bread. I would have called this an entire meal, but it was an appetizer, and just right for the males in the group as such.
Simple, but memorable
It was simple, but beautifully done, isn’t that often the best? A lovely piece of toast, topped with one luscious, meaty slice of a locally grown heirloom tomato, a bit of shaved celery and toasted pine nuts for crunch, basil pesto made with fruity olive oil, all dressed up with lovely, peppery orange nasturtium flowers.
A seasonal favorite
It was a delightful dish of the season, which always means the most flavor, and since I have an abundance of both tomatoes and basil in the garden right now, and grow my own nasturtiums, I happily made it for him again the next day, although I must confess I forgot the pine nuts in the dish on the stove until the toasts were nearly consumed! I kept thinking I was forgetting something, but no worry, they didn’t go to waste. I tossed them into the rest of my pesto and used it the next day.
Yes, it’s big but you can make it smaller, too
We’ve already made it twice, once with non-dairy ricotta, so the vegans and dairy challenged can also be happy. It was every bit as tasty as the dairy version. The second time around, I used a baguette sliced on the diagonal, lightly toasted, and it was a much more manageable and appetizer size. Two of these smaller toasts make a perfect little snack or appetizer.
The best of the best
Use a nice meaty tomato, something field grown that can be found in the abundance of the season. You know what I’m talking about, a real tomato. One of the most important parts of this dish is that deep tomato flavor you cannot get with a supermarket fruit, so grab a basket, head for the farm stands, farmers markets, and even the Whole Foods type of market that sometimes carries the heirlooms.
Savor those fat grams
Look for a good quality ricotta as well. It’s worth the price of a well-made cheese if you are going to consume those fat grams! When I made the vegan version, the ricotta I found was cashew based and quite good.
Always a substitution
If you don’t have access to the nasturtium flowers, orange calendula or marigold flowers will do, you can just add a bit of finely minced arugula for a little peppery bite, or just leave it off.
Use another nut, or seed, if you like
If you can’t find the Spanish or Italian pine nuts, use chopped walnuts, pecans, or even a favorite seed like pumpkin, after all, pine nuts are actually a seed. When buying pine nuts, read the label carefully; the market seems to be flooded with Chinese nuts that are not the same variety as the Mediterranean variety, and can even cause a mouth irritation. See below.
What’s in your memory banks?
Do you have some memorable dishes you’ve loved and recreated at home? Doesn’t it just bring you back?
Heirloom Tomato Toast with Whipped Ricotta
• 8 ounces ricotta cheese, fat of choice OR non-dairy ricotta, room temperature
• 1 tbsp. honey or brown rice syrup
• Bit of milk of choice to thin
• Fresh heirloom tomatoes, sliced thickly
• 1 stalk celery, sliced paper thin
• ¼ cup basil pesto, thinned a bit with extra virgin olive oil
• Paprika, toasted pine nuts, and edible flowers to garnish
• Toasted thick-cut milk bread, or toast of choice
In a deep bowl with a hand mixer, whip the cheese with just a bit of milk until it is soft and fluffy. Season with salt and pepper, add the honey, and whip a bit more until combined. There should be no lumps, and it should be fluffy in texture.
Toast the bread, then add a generous thick slice of tomato. Season. Mound (or pipe) the ricotta on top, sprinkle with the sliced celery, then add paprika, black pepper, a garnish of pine nuts (don’t forget them!), then drizzle with the thinned pesto, and sprinkle with the edible flowers.
Important note about consuming pine nuts from China:
I’ve posted this information previously, but it is worth a rerun.
Look for the country of origin for pine nuts, and choose Spanish or Italian nuts. They are longer and smoother than the cheaper (but not by much) Chinese variety, and unfortunately the latter is the most market-prevalent species.
The Chinese variety is shorter and has a dark tip. Although contamination is often a problem, even more seriously, they can also cause “pine mouth” a bitter taste in the mouth that can last for days or weeks and make everything you eat or drink taste bitter or metallic. This often does not happen until a day or two after you eat the nuts. Let the buyer beware! I first learned of this in an article in Bon Appétit magazine, but there is a lot of information out there from many sources online.
I find my Italian ones at the health food store, but some supermarkets carry them in their organic section.
They are also sometimes disguised as coming from the Mediterranean with Italian or Spanish wording, but learn to recognize what the Chinese variety actually looks like, the packaging can be tricky. My husband came home from the market proudly offering what he thought were the Italian nuts I asked for, the write-up on the back of the container sounded great. Closer examination, and the container said “packed in the US” and the nuts inside were obviously the Chinese variety above, smaller and with the dark tip. The cheaper price (but not by much) gives it away.
So read the label carefully, and learn what the real pine nuts look like. No one wants a mouth full of metal!
Yes, he could take a full bite!
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Oh, I am in love with this one! I meant to get to the organic store today for some tomatoes, but alas, mired in research, I did not. Now I know what I need tomorrow that I did not know I needed today! Just so beautiful!
I should not post at night; I forget I need to log in; I miss the old days .
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Yum oh yum oh yum! Sounds utterly delicious. Wonderful picture of your grandson. What nondairy brand of ricotta do you use?
I can usually find the Kite-Hill at one of the bigger health food stores. Almond based, so there are some in the family who can’t eat it.
I think you’re going to love this one! 🔮
great tomato!
The tomatoes have been wonderful this year, I guess one of the silver linings from the rain.
YUM!
Thanks! It was really yummy!
I agree it is fun to try to recreate a restaurant dish that we’ve enjoyed. It looks like you’ve made a good job of this one, too!
Thanks Kevin! I think this one will be requested again!
It looks lovely and I know it tastes good too. It’s a delight when you want to recreate a dish that you have enjoyed in a restaurant- and you aced it!!
Mary :))
Thanks Mary! This one was easy because the ingredients were so simple and as us!
Perfect pairings! 🍅🧀
Thank you! They all played nicely.
Ooo. Delicious. Especially as we are in deep drought and tomatoes aren’t doing well here.
I’m so sorry! It seems like everything is water feast or famine. We’ve had tons of rain, severe storms, and lots of flooding for the second year in a row. I hate to rue the rain, seeing so many in drought.
Tomato toast is always good. Looks deliciously creamy too.
Thank you Jan! It was really delicious.
This sounds like a wonderful combo of flavors! Thanks for the tip on the pine nuts, that metallic mouth sounds awful!
Jenna
I’m continually amazed we let any of the Chinese food in; there have been serious contamination issues, and human rights violations in the production of the foods such as garlic, which has flooded the market and put our own growers in peril.
My husband and I had a burrata-stuffed tomato, drizzled with olive oil and 7-year balsamic vinegar at Seven Hills in San Francisco. We came home and recreated it and enjoyed it for weeks on end. Sadly, they no longer carry it on their menu.
Ah, but you can make it yourself at home now Gina! Sounds marvelous, especially that balsamic drizzle!
Sounds like a lovely outing and the perfect toast to make at home! Your write up on Chinese pine nuts vs Spanish and Italian is very helpful and informative.
Thank you! It was a fun evening with perfect weather, lots of good food, and a memory or two!
just came across your homepage and it’s a haven for the foodies.
Ah, thank you so much! I love to present the freshest local food possible, and always give a nod to those who came before me. Thanks for the lovely comment.
This is such a great find! Love such simple, yet sophisticated dishes, with all the fresh flavors.
Definitely with you regarding the pine nuts, especially the “packed in the USA” scam, which they do with other ingredients/products too often. So frustrating!
I think pistachios can also work well here. 🙂
Pistachios would be delightful here, and add even more color and interesting flavor.
I found some dried mushrooms the other day that said packed in USA, and I did find a China label in very tiny print on the back. I think we need magnifying glasses to shop these days!
A great combination!
Thank you Marilyn! They really do go nicely together.
Gosh that looks good. The other day I tried to find ricotta for a recipe, and nobody had it in stock. I ended up buying burrata, which although not perfect, worked okay. I’m kind of falling in love with burrata.
Ohm burrata! So luxurious, and like a little gift inside the already marvelous cheese!
I don’t get burrata. Even handling it makes me gag. LOL. Too rich, I suppose. But when I had to get some in lieu of regular mozzerella balls for my Mothership Tomato Salad I found that the cream melted away in the juices and it wasn’t as bad. I may try it in a pasta salad dish as it would add some creaminess.
We never know how our tastes can take a little u-turn!
Your dish is beautiful, as are all things that you make, Dorothy. I have to try this recipe. And thank you for the heads up on the pine nuts. I have had the bad ones but didn’t know why.
Thank you Mary!
Oh, I hope you didn’t get the metal mouth! Don’t know why we keep importing these.
Thanks for the note on the pine nuts, I’ll keep my eyes open in the future
I was pretty shocked when I first learned this. Let the buyer beware.
Have everything but the ricotta so I know what to do with one or two of the big fat heirlooms in my fridge. Looks beautiful and tasty.
Thank you! It was really delightful! Enjoy those gorgeous tomatoes!
Right up my ally – I love ugly tomatoes! Thanks for the info on pine nuts! I didn’t know. I used to be able to get Pinyon when I was in Colorado. I found pine nuts in the bargain bin of one of our stores and bought them all, chucked them in the freezer in anticipation of my favorite pesto – my basil won’t do anything. It’s so sad! I usually have too much basil and have to search for decent pine nuts. Guess this is backwards year for me!
You know every year I made pesto and freeze it in little containers, and each year I always make more than the year before so I don’t run out. But ALWAYS still run out! Perhaps were are eating according to what we have in storage.
You’re a thoughtful recipe wizard!
Well, thank you!
Wow, thanks for the info on the pine nuts.
I shudder to think what other foods from China are disguised!
Aw, yeah yeah yeah! That looks beautiful, almost too beautiful to eat! I can attest to the excellence of the foods served at Starry Night Cafe. Such creativity and intention in every dish, and even in their cocktails! That tomato and ricotta toast alone would satisfy my dinner cravings. And yes on the pine nuts warning! You can count me among the unsuspecting shoppers who have been fooled by misleading packaging. I have a bag in my pantry right now, out of date because once I saw the teeny tiny “product of China” print on the back, I didn’t even open them. I hate wasting food, but into the bin they go.
Sadly, sometimes it doesn’t even say China, just packed in the USA.
The food at starry Night never disappoints! So glad you got to sample it! I still remember that cocktail!
Yes yours is definitely the prettiest I do something similar but use whipped feta…Thank you for the pine nut warning I will definitely be on the look out now as I wasn’t aware of the difference in shape 🙂
Thank you Carol! The whipped feta would be absolutely lovely here as well, and I usually have it tucked in my refrigerator!
This is hands down, ‘Shut the front door’ delicious. Beautiful late summer tomato toast with Ricotta. Love to!
Thank you! It’s really delicious, and tastes of the season.
That looks so good and all that color! We are eating everything we can before the garden tomatoes are done.
I know, they taste so good, and they are spilling out of every basket here!
I never knew that about pine nuts! It’s amazing all the things I do not know! This toasty tomato looks fabulous. Hugs, C
Thank you! We learn something every day!
One time I tried to retreat a pasta salad I had at a restaurant. It was exquisite! I didn’t even come close! 💕
*recreate
Well, I’m still trying to recreate that lobster dish! Maybe some day, but I have to admit I haven’t tried in years!
Oh my Dorothy! This is mouthwatering 😋 I love Heirloom Tomatoes and all these ingredients!
It was really delicious Ribana, simple seasonal ingredients are the best!
Yum–this sounds wonderful!!! Love everything in this!
All the parts are distinct here, and yet they blend together so beautifully.
Oh my, it looks delicious! An appetizer? I think it could be a lunch … but then, I understand that young men may not think the same. Love the colours (and that you recreate these at home).
When they brought that out, I was surprised at its massive size. But the young one had no trouble finishing it, and then his entree!